Make your own - Nut Butter

Until recently, my taste buds had always been limited to the butter of one kind of nut. But there are actually, so many other nuts out there that can be buttered - pecans, walnuts, almonds, hazelnuts, brazil nuts, even seeds! 

And what's surprising is that it's really, ridiculously, easy to make nut butter. You just pour the nuts into a food processor, blend and keep going. No added oil, water, butter or cream - nothing! 

It's just nuts and their oils, without any added rubbish, but with all the super nutritious value - plant-based proteins, magnesium, b vitamins, insoluble fibres, antioxidants including vitamin e and selenium, cholesterol-busting unsaturated fats and soluble fibres and etc! In fact, there's really good evidence that eating some nuts every day reduces the risk of heart disease and cancer.

And nut butter makes fantastic Christmas presents - so much better than chaotic Christmas shopping. It takes 10-15 minutes to whip up; almost a stretch to to refer to it as a recipe. A couple of years ago, I made chutney from leftover green tomatoes for Christmas presents, but that was a complete faff compared with this! 

To fill 2 x 600g jars - 1kg of your chosen nut

I tried out pecan and almond nut butter - both were delicious. Whilst making the pecan butter, I roasted the almonds as it took a bit longer than expected to blend the pecans with my teeny tiny food processor. Once you start blending, let them go past being roughly chopped, finely chopped and powdered. Wait until the oils start to bring them to a bit of a paste. You can add a little oil if you want, to get it going, but you honestly don't need to, and definitely avoid water or it'll split. 

Once liquid, you can start to improvise.

  • savoury roasted almond nut butter - add ground cinnamon and a tiny bit of honey and salt 
  • sweet pecan nut butter - add 2tbsp of 100% maple syrup

You can also set aside some of the roughly chopped bits to add in later to create a chunky texture.

Once it's ready, spoon into a jar and seal. It should keep for 3-4 weeks in the fridge, and indefinitely in the freezer. It tastes great spread over toast or biscuits, or incorporated into other recipes like banoffee pie. Yum!

Tall - pecan and maple syrup nut butter
Short - roasted almond and cinnamon nut butter
*** eating a small portion of nuts (30g) carries heaps of key nutritional benefits. The fat content of nuts only becomes a problem with larger amounts or if lots of other not-so-good foods have been added in

No comments:

Post a Comment